Creamy One-Pot Spring Asparagus Gnocchi with Lemon and Parmesan
Tender potato gnocchi tossed with crisp-tender asparagus spears in a silky lemon-parmesan cream sauce, all made in one pot. This vibrant spring dish celebrates seasonal asparagus with minimal washing up.
Ingredients
- 500g fresh potato gnocchi
- 350g asparagus, woody ends trimmed and cut into 5cm pieces
- 2 tablespoons butter
- 2 cloves garlic, minced
- 240ml vegetable stock
- 180ml double cream
- 80g parmesan cheese, finely grated
- 1 lemon, zested and juiced
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons fresh chives, finely chopped
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
Melt the butter in a large deep frying pan or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Add the vegetable stock and bring to a gentle simmer. Add the gnocchi in a single layer and cook for 3 minutes, stirring occasionally.
Add the asparagus pieces to the pan, nestling them among the gnocchi. Cover and cook for 4-5 minutes until the asparagus is crisp-tender and bright green.
Pour in the double cream and stir gently to combine. Allow to simmer uncovered for 3-4 minutes until the sauce begins to thicken slightly.
Remove the pan from heat and stir in the grated parmesan, lemon zest, lemon juice, and nutmeg. Toss gently until the cheese melts into a creamy sauce.
Season with salt and freshly ground black pepper to taste. Sprinkle with fresh chives and garnish with basil leaves before serving immediately.
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